Thanksgiving is almost here, so that means Turkey. Roast Turkey this year.
I grew up during the whole “cook the turkey in the oven” years. Sometimes they came out great, sometimes they were pretty dry.
My wife is from Texas, and she introduced me to Deep Fried Turkey. Amazing taste, juicy, always a crowd favorite.
I have smoked turkeys. Great flavor, especially if you like a strong, smokey flavor on your bird. Some do, some don’t.
This year I decided I wanted simple and flavorful, so I went with a Roast Turkey. I cooked it on my Big Green Egg, but it can easily be done on a smoker or charcoal grill.
The secret is to brine it for 24 hours first. I mixed my brine, put the turkey in a doubled up plastic bag, then poured in the brine. Tie the bag up in a way that removes most of the air and the turkey will stay in full contact with the brine.
I put the bags into a small cooler before doing the above steps. Then dumped in some ice to keep it cool. It then went into the garage to sit overnight. You could put it in a pot in your fridge if you have the room. I didn’t.
The next day I got my Egg up to temp added my roasting tray, with rack, and put my turkey on the rack. Dispose of the brine, you won’t need it anymore.
I set the Egg to 350 degrees and let it go for a couple of hours. Then I added my cut up potatoes, carrots, onions and sweet potatoes that I had lightly oiled and coated with dry rub. They cook in the turkey drippings for the final hour or so.
I pulled the turkey when the breast thermometer read 165 degrees. Let it sit covered for about 20 minutes before you slice it up.
The veggies are excellent cooked this way.